You might have noticed by now that I don’t really give much attention to any particular feast days or special occasions, except for Christmas on this blog. I have been asked so many times about it over the past few months but I have never given an answer. Perhaps it’s because I really don’t have one. What I know is that I am not into trends, but this week I will give in.
I won’t bore you with the notion that love should be celebrated every day of the year. Let’s leave it at that! I made this recipe some weeks ago and I loved it, and I thought it would be a great Valentine’s Day post. It’s got chocolate and cream, and the pecans come as a bonus. I still find my liking this kind of dish a bit of a shock, especially because the nature of Nigella’s latest book somewhat perplexes me. I thought I would warm up to it, but I really didn’t like it as much as her other titles. However I found myself wanting to make this. You wouldn’t feed this to an Italian, but I’m not an Italian anyway. Chocolate pasta, which in my case are penne, just because those were the only kind I found in the shops, are a bit hard to come by. Luckily for me I managed to find them at one of my local stores, although online was the way to go on this one.
But beware – this is rich. I would say that with these quantities, which I changed a little, will give you 2 substantial portions. You will need a glass or two of water to drink, apart from a little bubbly if you want to. At first it will not taste that sweet, but you’ll see as you go along that the sweetness will catch up with you. It’s all good mind you, as long as you don’t eat this everyday! And I know you will not! And you won’t need any dessert – this is an all-in-one meal and takes minutes to prepare.
- 250g cocoa pasta
- pinch salt, for the pasta water
- 60g unsalted pecans, roughly chopped
- 60g unsalted butter, softened
- 60g soft light brown sugar
- 100ml double cream, plus around 3 tablespoons for serving
Boil the water for the pasta, add some salt to the water and cook according to packet instructions, preferably al dente.
In a pan (non-stick will make your life easier but stainless will work fine, at least it did for me), toast the pecans. When they’re ready, put them in a small container and set aside.
In the same pan, over medium heat add the softened butter and brown sugar, and gently stir. Let everything bubble up and when it turns into a lovely toffee colour, stir in the cream. Add the toasted pecans and take it off the heat.
Reserve some of the water from the pasta, and drain. Add the cocoa pasta to the caramel and pecan sauce and mix well. If needed, add one to two tablespoons of the reserved water, and give the pasta another stir until every bit of it is coated with the sauce.
Serve immediately with a little cream on top.
(Recipe adapted from Nigellissima, Chatto & Windus, 2012.)
This is *not* a sponsored post.